Posts Tagged ‘Marketing’

Meet the family –Travis Litchfield

Thursday, November 25th, 2010
Travis. closeup

Travis Litchfield - Helping others, one grit at a time.

Travis Litchfield’s superior work ethic and positive attitude make him one of GSRG’s most valued employees.  A local who has worked for the company since May, 2009, Travis is notorious for going the extra mile at work and always having a smile on his face.  His goal to “live to help others” is evident in the way he approaches every task that comes his way.  He shows up early, stays late and has excelled in a variety of positions through the restaurant ranks, progressing from a busser to an expeditor, then a barback and now server at the Fish House.  In his own words, he “likes to be the go-to guy that anyone can count on for anything.”

Because of the extreme pride he takes in his job, it is difficult to imagine Travis working anywhere else.  As such, many people may be surprised to know that when he is not working hard and making everybody laugh at the Fish House, Travis is currently pursuing his passion for a life of service by attending school to become a firefighter and paramedic.

The idea of becoming a firefighter sprouted for Travis on September 13, 2008 when he was involved in a nearly fatal motorcycle accident.  While lying on the ground after the accident, the first voice Travis heard was that of a firefighter from the Ensley Fire Department.  He remembers that “it just felt nice to hear something so comforting at a time like that.”  The seed was planted but Travis did not follow up on that initial interest until he found out that he was going to be a father.  “That is when I knew what I had to do and when I had to do it.”  His daughter, Parker Jo, was born on February 21, 2010. (more…)

COCKTAIL HOUR: The right gin is key for this drink

Monday, November 22nd, 2010

The In Style prepared by Matthieu Rodriguez of Atlas Oyster House. (Ben Twingley/btwingley@pnj.com)

The In Style prepared by Matthieu Rodriguez of Atlas Oyster House. (Ben Twingley/btwingley@pnj.com)

MATTHIEU RODRIGUEZ • SPECIAL TO THE NEWS JOURNAL • NOVEMBER 17, 2010

The last few cocktails that I have written about have all been vodka-based, so this week, I wanted to change it up and use a fairly new product, Hendrick’s Gin. Hendrick’s is distilled and bottled by William Grant & Sons, established in 1886. This Scottish gin follows British tradition of balancing juniper, coriander and citrus peel to create a wonderfully unique profile.

Noting a trend in expansive liqueur flavors, they didn’t stop there; the distillers of Hendrick’s chose to infuse their gin with fresh cucumber and rose petals. This adds a new level of crispness and aroma.

As luck would have it, recently I met up with a friend of mine — Cortney of Style Salon — who had just returned from a trip to Miami, where she found a drink called “Bramble,” which uses gin as the basic ingredient. She tried many times to recreate the drink, but, as with many classic cocktails, the portions are just as important as the ingredients. So she enlisted my help to assist her with the challenge.

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Look who’s on the television!

Monday, November 15th, 2010

 This month we had a great opportunity to be featured on Fox 10’s new morning show, “Studio10.” Starting hosts are Cherish Lombard and Joe Emer.  The dynamic morning duo visited our restaurant and set up a makeshift television studio in our private dining room, The Bait Shop. The theme of the show was Thanksgiving sides. Chef Billy Ballou was first up and chose to prepare a recipe for dressing that is a favorite of his father’s. Billy told the television audience that his father is a huge fan of oysters, which causes him to have to prepare two pans of dressing each Thanksgiving, one with oysters and one without. Billy’s mother doesn’t care for oysters, so the wise father chooses to lose the dressing battle in order to win the oyster war. Enjoy Billy’s recipe for oyster and andouille sausage dressing.

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QUICK BITES: Grits à Ya Ya goes to Washington

Thursday, November 11th, 2010


Final-Invitation1JULIO DIAZ PENSACOLA NEWS JOURNAL • JDIAZ@PNJCOM • NOVEMBER 10, 2010


Congratulations to Chef Jim Shirley of The Fish House and Atlas Oyster House, 600 Barracks St., on being chosen as part of a delegation to represent Florida seafood in our nation’s capital.

Shirley — one of the Pensacola Celebrity Chefs, and a contributor to the PNJ Food & Wine section’s “Chef’s Corner” and “Wine Time” columns — joins Chef Dean Max of Fort Lauderdale’s 3030 Ocean Restaurant and Chef Josh Butler, who works in the Florida Governor’s Mansion, to prepare seafood dishes for the Florida Seafood Celebration, set for Nov. 17 in Washington, D.C.

The event, presented by Visit Florida, the Florida House on Capitol Hill, the Florida Department of Agriculture, the Florida Fish and Wildlife Conservation Commission and the Florida Department of Citrus, is designed to remind travelers and consumers that “Florida is open for business and that Florida seafood is delicious.” It’s one of many events and promotions that hope to overcome negative perceptions in the wake of the BP oil spill.

The gala event will take place at Florida House in Washington, and will be attended by members of Florida’s congressional delegation, state leaders and other dignitaries.

And of course, Shirley will be preparing his signature Grits à Ya Ya. Washington may not be able to agree on much these days, but I’ll bet that everyone there will agree that this is one delicious dish.

The “DO UNTO OTHERS” report

Monday, November 1st, 2010

 

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Extreme Makeover: Home Edition's, Ty Pennington & Mark Cruz at the Atlas Oyster House


The Pensacola Fish House was the site of the “Extreme Makeover: Home Edition” wrap party hosted by The Fish House Restaurant and Heritage Homes. The Emmy Award-winning reality program wrapped up filming this week. The show selected Finis Gaston’s family in Pensacola as the focus of their makeover show, which is set to air sometime in December. The Fish House Restaurant, part of the Great Southern Restaurant Group, was active in the volunteering and food services for part of the “Extreme Makeover: Home Edition” episode. The Fish House was initially contacted months ago by Heritage Homes, the builder of the home in this episode, and selected by Heritage Homes as the location for the VIP wrap party and to participate in catering for the party.

Other in-kind donations by area businesses were flowers by Shannon Pallin of Fiore, a cake from Creative Confections by Betty Weber, event set up and volunteer coordinator,Megan Kennedy of Megan K. Events, music by DJ D-Mixx, transportation by Royal Taxi limousine service, sound and lighting by Shawn Rowe and Christian McArthur at ADJConnection.com, photography by Trista Blouin of Look Who Just Blouin photography and Jody Link of jlinkphotography.com.  Premier Beverage Company and  The Lewis Bear Company generously provided beverages.

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The “DO UNTO OTHERS” report

Friday, October 8th, 2010

Cooking demonstration at The Seafood Festival: Carmela Campbell- Energy Services of Pensacola, Chef Billy Ballou and P.R. director Shelley Yates from The Fish House
Cooking demonstration at The Seafood Festival: Carmela Campbell- Energy Services of Pensacola, Chef Billy Ballou and P.R. director Shelley Yates from The Fish House

We love getting out of the kitchen and into our community to volunteer for worthy causes. We recently had the opportunity to hold two cooking classes with our friends at Energy Services Pensacola (ESP). The first opportunity was during the Fiesta Seafood Festival where Chef Billy Ballou held a cooking class featuring Sesame-Seared Tuna with Grilled Watermelon Salsa and Champagne Vinaigrette. The classes were free and any proceeds benefited the Escambia Utility Assistance Program (EUAP) that assists elderly, disabled or other customers on low or fixed incomes. For more information, to contribute, or to sign up as a regular participant in Project EUAP, please call Emerald Coast Utilities Authority (ECUA) Customer Service at (850) 476-0480. ECUA.

The second opportunity was at ESP’s new demonstration kitchen for UWF’s Leisure Learning Society (LLS). The University of West Florida Leisure Learning Society offers social and educational opportunities for everyone age 55 and older in an academic setting among peers. (To learn more about LLS, visit them on the web: “http://uwf.edu/leisurelearning/”http://uwf.edu/leisurelearning/) The Fish House offered a cooking demonstration taught by Chef Jason Norris. The recipe that was best received by the crowd was a snap to make: Salmon Mousse Rondelle. Keep Jason’s recipe handy when party season comes up next month. It’s not only easy to prepare; it’s delicious.
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Chronicles of an Intern: Final Chapter

Wednesday, August 4th, 2010

jennifer allenI just realized that I have less than a week left here at the Great Southern Restaurant Group. This realization has generated many emotions, or perhaps it is delirium, as I near my 10th hour in the workday. Either way, I am truly sad to wave goodbye to such a wonderful four months.

What is an internship and what is the point of one? Technically, the purpose of an internship is to gain hands-on experience in the field of work you are interested in pursuing. Realistically, in the field of public relations and marketing, there is a plethora of positions to shadow. Lucky for me, I sought a pretty fantastic one! 

What I Thought Would Happen

To give you a background on how I came about interning with Shelley Yates at The Fish House would be the polite thing to do. (more…)